Process of purifying butter.



'rirurrsn STATES PATENT orator.

IDA WOBRILII, OF BOSTON, GEORGIA.

PROCESS OF PURIFYING BUTTER.

Ho Drawing.

Specification of Letters Patent. Application filed April 4, 1911. Serial No. 618,840.

Patented Dec. 3,1912.

be deleterious, or in the least nullify any of its health-giving properties.

With the above and other objects in view, as will appear as the nature of the invention is better understood, the same consists in the novel process of treatingzbutter, hereinafter fully described and claimed. 7

In carrying the invention into effect, the butter is placed in an open vessel, preferably of porcelain or of enamelware, and

' this is arranged in the center of a boiler through which passes a current of steam from one side to the other, a cover being employed to prevent ElIBBSCaPG of the steam and to concentrate its heat; After the-butter has remained in the' boiler' or steamer" for from sixty to eighty minutes atatemperature not exceeding 213 F., perfect melting without boiling takes place. During this melting, the lactic acid, salt water and casein are liberated and sink to the bottom of the vessel, while the butyric acid escapes in the form of vapor, with the result that no appreciable amount of the acid remains. The other acids and constituents necessary to the product remain in the butter-fat, which is the product of the procedure. When the butter-fat has thus been produced, the vessel containing it is removed from the steamer and'subjectedto a lower temperature, say about 7 0 F., for from six to eight hours, and this will cause the perfect crystallization of the butter-fat, after which it is very carefully removed and placed in another vessel that is perfectly clean, and should any dregs adhere to the butter-fat, they may be rinsed ed with pure water and the butter-fat dried with a clean towel. The butter-fat must now be stirred carefully until the whole is a smooth mass,

and this usually ensues in from five to ten minutes. For present use the butter-fat may be molded into forms, but if it is to be kept for an indefinite period, it is placed in stone or glass jars and covered to keep out the dust. Butter-fat treated in this manner requires no cold storage, as those constituents which tend to make it rancid.

are removed. By preference, all of the vessels employed in carrying out the process are of enameled ware. If desired, the dregs remaining from the above treatment may also be purified and used for making bread, so'that no loss may occur. c

The process may be carried out by any housewife of ordinary intelligence, and will require no expensive apparatus for the pur:

- pose.

The herein described method of purifying butter which consists in subjecting the same to the action'of steam in a closed vessel, at a temperature not exceeding 213 F..

until perfect melting without boiling'takes place,thereby causing the salt water, casein and lactic acid to sink to the bottom of the vessel while the butyric acid escapes in-the form of a vapor, then removing the resulting purified butter-fat and allowing it to remain in a lower temperature. approximately 70 F., until perfect crystallization ensues, and then carefully stirring the mass until the whole is perfectly smooth.

In testimony that I claim the foregoing as my own, I have hereto aflixed my siennture in the presence of two Witnesses.

IDA wonniii \Vitnesses:

S. L. Romans, J. A. HORN. 

